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Souda salad

The port of Souda in Crete is the inspiration for this colourful salad, combining cucumber and tomatoes with feta cheese.

This salad is best served cold from the fridge, perfect for a hot summer's day.

39 K 4.5/5 (6 reviews)

60 min.

Easy

4.70 €

2 people

12 Ingredients

Last modified on: July 7^th 2019

For 2 people, you will need:

1 ½ cucumber
2 2 tomatoes
3 50 ml feta
4 2.5 tablespoons olive oil
5 1.5 tablespoon lemon juice
6 1 tablespoon dry oregano
7 ½ spring onion (scallion)
8 chives
9 fine (or table) salt
10 pepper
11 5 ml black olives
12 5 ml anchovy fillet

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

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Times for this recipe

Preparation: 30 min.

Resting: 30 min.

All in all: 60 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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Step by step recipe

Stage 1 - 3 min.

The vegetables

Rinse ½ cucumber, trim off the ends but do not peel.

You can cut grooves lengthways with a small knife or special tool (shown in the photo), if you prefer this look, but it is not essential.

Stage 2 - 5 min.

Slice the cucumber thinly (a mandolin is the ideal tool for this).

Sprinkle the slices with fine salt, mix well and leave for to rest for 30 minutes.

Stage 3 - 30 min.

Prepare 2 tomatoes and slice fairly thinly.

Sprinkle with fine salt, mix well and leave to rest for 30 minutes.

This helps to bring out the full flavour of the tomatoes and cucumber.

Stage 4 - 3 min.

Dice 50 ml feta fairly small.

Set aside.

Stage 5 - 3 min.

The dressing

In a bowl mix 2.5 tablespoons olive oil and 1.5 tablespoon lemon juice with a little salt and pepper, then add 1 tablespoon dry oregano.

Stage 6 - 5 min.

Drain the cucumber slices and discard the juices. Transfer to a salad bowl.

Stage 7 - 5 min.

Drain the tomato slices and discard the juices. Add to the salad bowl.

Stage 8 - 2 min.

Add the diced feta, the finely chopped ½ spring onion (scallion) and some finely chopped chives.

Stage 9 - 2 min.

Pour the dressing over and mix well.

Stage 10

Serve garnished with an anchovy fillet or a few black olives (if your diners like them).

Remarks

You can use a small red onion instead of the spring onion. Plain olive oil can be replaced with herb olive oil for even more flavour.

And to drink?

Keeping: 1 or 2 days in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	10 RDI=5 %	20 RDI=2 %	50 RDI=8 %	580 RDI=30 %	2,430 RDI: 30 %
Per 100 g	2 RDI=1 %	3 RDI=0 %	10 RDI=2 %	120 RDI=6 %	490 RDI: 6 %
Per person	7 RDI=3 %	9 RDI=1 %	30 RDI=4 %	290 RDI=20 %	1,220 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, Fish

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